Berbere powder, a spice blend used in the awaze (a spicy red pepper paste), can be found at Ethiopian markets and select cooking stores. It is also available online.

3 large portobello mushrooms

1 tablespoon berbere, more if desired

1/2 teaspoon ground ginger

3 tablespoons water, more if desired

2 tablespoons olive oil, divided, more if desired

1/2 cup diced red onion, cut in bite-sized pieces

1 small tomato, cut into bite-sized pieces

Salt

1. Prepare the mushrooms:

Stem the mushrooms and use a spoon to gently scoop out the gills inside the cap (you can also peel away the top thin layer of the mushrooms, though this is not essential). Cut the mushrooms into pieces about 1 to 2 inches in length.

2. Prepare the awaze sauce:

In a small bowl, combine the berbere with the ginger, water and 1 tablespoon oil, stirring with a spoon until smooth. For a spicier dish, make more of the sauce, keeping the same proportions.

3. In a large skillet,

heat the remaining tablespoon olive oil over medium-high heat. Stir in the onions and cook for a minute or two to soften. Stir in the tomatoes and mushrooms. Add the

awaze

and stir until all of the ingredients are coated with the sauce. Cook over low heat, stirring frequently, until the mushrooms reach the desired tenderness, about 10 minutes. Remove from heat and season with one-half teaspoon of salt, or to taste.